Blog — stories, craft and tips from Pan Pan

A baker dusting flour over shaped loaves before baking

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Why sourdough: what makes it different

Natural fermentation, taste, crust and crumb — what sets Pan Pan's sourdough bread apart.

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From Skopje, with flour from France

The story of the Pan Pan team's training in Paris with a Foricher master baker, and the Label Rouge flour that came out of that connection.

A Foricher Label Rouge flour sack beside fresh bread

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What Label Rouge flour (Foricher) means

Why Pan Pan bakes with French Foricher flour, Label Rouge certified, and what that quality mark actually stands for.

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Early morning at the bakery: how the bake starts

A craft story about what happens every morning at Pan Pan.

A croissant cut open in a hand, showing its laminated layers

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Our croissant: lamination explained

How butter and careful folding build layers in a Croissant - a process of patience, not speed.

A loaf cut in half, showing its open crumb

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How to store fresh bread at home

Practical tips to keep your bread's crisp crust and softness for longer at home.

A whole sourdough loaf with a crisp crust

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Freezing bread: how to keep it fresh

How to slice and freeze bread, and how to thaw it properly so it stays fresh.

A basket full of fresh bread for the table

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Bread for your table: a hosting guide

How to cut, serve, and pair bread at home - a practical guide using real Pan Pan bread types.

The Aerodrom shop interior, with shelves full of bread

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Breakfast at the bakery: what to order

Bread, pastry, or coffee - a guide to the logic of breakfast at the Pan Pan counter, without fixed combos.

The Pan Pan Aerodrom shop with its striped awning

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Three locations: where to find us

Where Pan Pan's Skopje shops and production site are.

A basket of white and whole wheat bread, cut for comparison

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Whole Wheat sourdough vs white sourdough

The difference in taste, texture, colour, and crumb between Pan Pan's two sourdough loaves.

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Ciabatta vs Focaccia

The difference in hydration, crumb and flavour between Ciabatta and Focaccia at Pan Pan.

Pain au chocolat with a chocolate filling

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Pain au Chocolat vs Croissant

Pan Pan's two best-known laminated pastries, compared on taste, texture, and when to choose each.

Pan Pan

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Seven Seed bread: what is inside

Pan Pan's Seven Seed bread: a seed-covered crust, a dense crumb and a flavour that shifts a little with every bite.

Buckwheat bread cut open, showing its characteristic crumb

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Spelt & buckwheat breads

Taste and texture of Spelt bread and Buckwheat bread at Pan Pan.

Rye bread cut in half, with a dense dark crumb

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Rye bread: character and how to enjoy it

Flavour, crumb and serving ideas for Rye bread at Pan Pan.

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Baguette: why a short list of four ingredients wins

Flour, water, salt and yeast - why our French Baguette relies on simplicity instead of shortcuts.

Almond croissants topped with almonds and powdered sugar

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Almond Croissant: crunch, almond filling and coffee

Meet our Almond Croissant — laminated dough, a creamy almond filling, and the perfect coffee match.

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Danish & Cinnamon Roll: two ways to enjoy laminated dough

Danish and Cinnamon Roll — two distinct pastries from our bakery, each with its own character and filling.

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Brioche: the basics of rich, soft dough

What makes Brioche different — a rich butter-and-egg dough, a soft interior, and more than one way to enjoy it.

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Doughnut & Chocolate Brownie: the sweet side of the counter

Doughnut and Chocolate Brownie — the two products that carry the sweet side of our counter, each with its own character.

Baguette sandwiches wrapped in paper at the counter

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Baguette Sandwich: lunch on real bread

The Baguette Sandwich — our sandwich built on fresh Baguette, for a lunch that starts with good bread.

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Pan Swiss Sausage & the Pesto Roll

Pan Swiss Sausage and Pesto Roll — the two savoury pans from our counter, both built on fresh bread.

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Bread for every day: our range in one read

An overview of Pan Pan's full bread range - from White Sourdough to Seven Seed bread - in one short guide.

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Specialty coffee: what it means at Pan Pan

Origin, bean selection and craft behind our Specialty Filter Coffee at Pan Pan — no roast promises, just process.

A milk coffee and a fresh pastry on a table

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Espresso, Caffè Latte and the rest: a quick guide to the coffee menu

A short guide to the differences between Espresso, Caffè Latte and Specialty Coffee at Pan Pan — so you know exactly what to order.

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Iced Coffee & Matcha Latte: cold drinks done right

Iced Coffee and Matcha Latte at Pan Pan — refreshment made carefully, for the warmer months.

Pan Pan

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Fresh juice: what we make at the counter

From fruit to glass - how Fresh Juice is made at Pan Pan and why the fruit selection follows the season.

A stack of freshly baked loaves in the shop

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Wholesale: fresh bread for hotels, cafés and shops

What a wholesale partnership with Pan Pan looks like for hospitality businesses.

Close-up of the crispy crust of a sourdough loaf

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How to warm bread back up at home

Practical ways to bring bread back to life once it has gone cold — oven, dry pan and toaster.

Sandwiches on different breads, wrapped on the counter

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Which bread for which sandwich

Crust, crumb and texture — how to pick the right bread from our range for any kind of sandwich.

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Sourdough: time as an ingredient

How fermentation time, not just flour, shapes the flavour, crust and crumb of sourdough bread.

Rows of fresh pastries arranged on a baking tray

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Wholesale pastries for cafés and hotels

What a café or hotel gets from buying pastries wholesale, and what to weigh when choosing a pastry range for the counter.

A cup of coffee next to a freshly baked pastry on a table

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Coffee and pastry: a pairing that lasts

Why Espresso, Caffè Latte, Matcha Latte, Fresh Juice and Iced Coffee pair well with our pastries.

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How to recognise fresh bread

What to check before you buy bread — crust, weight, smell and crumb — to know it's genuinely fresh.

A baker dusting flour with loaves on a rack behind

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What happens in the oven: from dough to crust

The craft story of baking — how soft dough becomes a crackling loaf with character.

A baker cutting ciabatta dough on the table

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Sourdough: how it's fed and kept

How our sourdough culture lives, why we keep it going continuously, and what tells you it's truly ready.

A croissant with a crisp crust, close up

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Pastry for tomorrow: keeping Croissant, Danish and Brioche

Why laminated pastry doesn't belong in the fridge, and how to store and refresh it for the next day.

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Wholesale bread: planning quantities and storage

A guide for cafés, hotels and shops — how to estimate how much bread you need and how to store it before service.

From our bakery